Keto Pork Chops with Creamy Thyme Mushroom Sauce

Why You’ll Love This Recipe

• Restaurant-worthy pan sauce made in one skillet from the pork fond—no thickeners needed and fully keto-friendly.
• Juicy, well-seared chops with a creamy, thyme-scented mushroom sauce that clings beautifully.
• Quick green beans almondine add color, crunch, and buttery brightness for a complete plate.
• Weeknight-easy technique with precise times and temps so your pork lands perfectly at 145°F, every time.

Grocery List

• Produce: Cremini mushrooms, shallot, garlic, fresh thyme, green beans, lemon, parsley (or extra thyme).
• Dairy: Heavy cream, unsalted butter, Parmesan.
• Pantry: Pork chops, avocado oil, low-sodium chicken stock, Dijon mustard, sliced almonds, kosher salt, black pepper, garlic powder.

Full Ingredients

Pork Chops & Thyme Mushroom Cream

• 4 bone-in center-cut pork chops, 1 inch thick (about 8 oz/225 g each)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp avocado oil (for searing)
• 8 oz (225 g) cremini or baby bella mushrooms, sliced 1/4 inch
• 1 tbsp minced shallot (about 10 g)
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tbsp unsalted butter (for sautéing)
• 1/2 cup (120 ml) low-sodium chicken stock
• 3/4 cup (180 ml) heavy cream
• 1 tsp Dijon mustard
• 2 tbsp finely grated Parmesan
• 1 tbsp unsalted butter (to finish the sauce)

Green Beans Almondine

• 12 oz (340 g) green beans, trimmed
• 1 tbsp avocado oil
• 1 tbsp unsalted butter
• 1/4 cup (20 g) sliced almonds
• 1/4 cup (60 ml) water (for steaming)
• 1/2 tsp lemon zest and 1 tsp lemon juice (optional but bright)
• Kosher salt and black pepper, to taste

To Finish

• 1 tbsp chopped fresh parsley or extra thyme leaves

Step-by-Step Instructions

Step 1: Prep and season

Pat the pork chops very dry with paper towels to promote browning. Season all over with the kosher salt, black pepper, and garlic powder. Slice the mushrooms, mince the shallot and garlic, strip the thyme leaves, and trim the green beans so everything is ready to go.

Step 2: Sear the pork chops

Heat a large heavy skillet (12-inch cast iron or stainless) over medium-high heat. Add 1 tbsp avocado oil. When shimmering, lay in the pork chops without crowding. Sear 3–4 minutes per side until deeply golden and an instant-read thermometer inserted horizontally reads 135–140°F (57–60°C). Transfer chops to a warm plate and tent loosely with foil. They will finish to 145°F later in the sauce.

Step 3: Build the mushroom base

Lower heat to medium. In the same pan with the fond, add 2 tbsp butter and the shallot. Cook 30–60 seconds until fragrant. Add sliced mushrooms and a pinch of salt; sauté 5–6 minutes, stirring occasionally, until the mushrooms release liquid and take on browned edges. Stir in the garlic and thyme for 30 seconds.

Step 4: Deglaze and reduce

Pour in the chicken stock, scraping up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly and concentrate flavor.

Step 5: Finish the creamy sauce

Stir in the heavy cream, Dijon, and Parmesan. Simmer gently 3–4 minutes, stirring, until the sauce thickens enough to coat a spoon. Season to taste with salt and pepper. Avoid a rolling boil to keep the cream silky.

Step 6: Return chops to sauce

Nestle the rested pork chops and any plate juices into the sauce. Simmer 2–3 minutes until the chops reach 145°F (63°C) at the center. Swirl in the remaining 1 tbsp butter for gloss. Keep warm over low heat.

Step 7: Make green beans almondine

In a second skillet over medium-high heat, add 1 tbsp avocado oil and 1 tbsp butter. Add green beans; sauté 3 minutes until bright green with some blistered spots. Add 1/4 cup water, cover, and steam 2 minutes until crisp-tender. Uncover, push beans to one side, and add the sliced almonds to the cleared space. Toast 1–2 minutes until golden, then toss almonds with the beans. Season with salt and pepper; finish with lemon zest and a squeeze of lemon juice if using.

Pro Tips

• Dry equals brown. Moisture on the chops prevents a good crust—really pat them dry before seasoning.
• Temperature matters. Pull chops around 135–140°F from the sear; they’ll finish in the sauce to a perfect 145°F.
• Reduce, don’t thicken. Let the sauce simmer to nappe consistency; no starch is needed for a keto-friendly creaminess.
• Don’t overcrowd mushrooms. Give them space so they brown instead of steaming.
• Toast the almonds last minute. Warm nuts stay crisp and fragrant when tossed in just before serving.

Variations

• Smoky bacon twist: Render 2–3 slices chopped bacon first; use the drippings to sauté mushrooms and fold the crisp bacon back into the sauce.
• Herb swap: Use rosemary or sage instead of thyme for a woodsy, autumnal profile.
• Different veg: Swap green beans for asparagus spears and cook the almondine the same way (slightly shorter steaming time).

Storage & Make-Ahead

Refrigerate leftovers in airtight containers for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of stock or cream until warmed through; avoid boiling to keep the sauce from breaking. The green beans reheat best in a skillet with a small knob of butter. Toast almonds just before serving if possible for maximum crunch. You can slice mushrooms and trim beans up to 24 hours ahead and store refrigerated; season and sear chops right before cooking for best texture.

Nutrition (per serving)

Approximate: 720 calories; 58 g fat; 50 g protein; 10 g total carbs; 2–3 g fiber; 7–8 g net carbs. Values will vary based on exact pork chop size and pan absorption.